Fudgy Black Bean Cookies - NO eggs or dairy needed for these deliciously fudgy and healthy cookies made with sneaky black beans! These are higher in protein and lower in sugar than the average cookie.
Have you ever tried making a dessert with beans?
It's truly an amazing thing.
They not only add texture, but they also replace the majority of flour that would be needed in a regular cookie recipe.
I also enjoy the added protein, which buffers the carb content of the treat. Whenever I have a treat, I'm happy if it includes some protein, as it is less of a blow to my blood sugar.
I created this recipe almost ten years ago, and it is still well-loved. It reminds me of the two-pack Grandma's double chocolate fudge cookies sold in gas stations!
Ingredients and substitutions
- Black beans - Black beans, in particular, are needed for these cookies. They add texture, as well as a 'fudge' factor.
- Coconut oil - You could also use olive oil or melted butter.
- Brown rice flour - I like to use brown rice flour in these, as I like the flavor it adds. Oat flour will also work!
- Baking soda
- Sea salt
- Cocoa powder
- Coconut sugar - Any granulated variety will work!
- Maple syrup
- Milk of your choice - Water will also work.
- Stevia - This makes them nice and sweet, but it can be omitted.
- Vanilla extract
- Chocolate chips - I prefer to chop up a chocolate bar and use the pieces (cheaper!).
How to make black bean cookies
Put all of the ingredients into a food processor (in the order listed) minus the chocolate, and process until smooth.
Dollop the batter onto a parchment paper-lined baking sheet. Top with the reserved chocolate.
Make sure to process the batter until it is completely smooth. This may take 2-3 minutes.
The cookies will spread as they bake, there's no need to press down on them beforehand.
Allow the cookies to cool COMPLETELY once out of the oven, as there is no egg or gluten to bind them together.
Other bean-based treats you might enjoy
Fudgy Black Bean Cookies
- 15 ounce can black beans rinsed and drained
- 2 Tablespoons melted coconut oil
- 2 Tablespoons brown rice flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup cocoa powder
- ¼ cup coconut sugar
- 2 Tablespoons maple syrup
- 1 Tablespoon milk of your choice
- ¼ teaspoon stevia powder optional; makes it sweeter
- 1 teaspoon vanilla
- ¼ cup chopped dark chocolate
- Preheat the oven to 350 degrees.
- Put all of the ingredients into a food processor in the order listed (except for the chopped chocolate).
- Process until smooth and well combined (2-3 minutes), scraping down the sides as needed.
- Using a spoon, scoop the dough out onto a parchment paper-lined cookie sheet (I get 12 decent-sized cookies).
- Top each cookie with a sprinkle of the chopped dark chocolate.
- Bake the cookies for 18-20 minutes.
- Cool completely. This is allows the cookies to set and hold together upon being picked up.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!